2 round cake pans 
 
Ingredients:
For the cake:
2 cups Canola oil
2 cups sugar
8 eggs
1 tablespoon Rum (not extract) 
2½ cups self-rising flour 
½ cup high-quality dark cocoa
½ cup chocolate powder
1 container (200 ml) yogurt
25 gr. soft butter for greasing the pan 
 
Filling:
1 jar of Loacker hazelnut spread
½ packet of crumbled Loacker Classic Wafers
 
Glaze:
200 gr. bittersweet chocolate 
½ container (125 ml) cream
 
Garnishing:
1 packet Loacker Tortina White - white chocolate coated wafers
1 packet Loacker Tortina Bittersweet - bittersweet chocolate coated wafers
 
Directions:
  1. Preheat oven to 170 degrees and grease the pan.
  2. Beat the oil, sugar, eggs and Rum until consistency is uniform. Sift the flour, cocoa and chocolate powder and alternately add with the yogurt. Mix until the consistency is uniform, do not overmix. Transfer to two cake pans and bake 45-50 minutes until a toothpick inserted into the center of the cake comes out dry. Allow the cake to cool. 
  3. Apply the spread on one cake, generously disperse the crumbled wafers. Place the second cake on top of the filling and press down.
  4. Melt the chocolate with the cream and mix until creamy smooth. Keep 2 tablespoons of the chocolate-cream mixture and pour the rest on the cake. Transfer to freezer for two hours.
  5. Dip the end of a wafer in melted chocolate and stick to the side of the cake. Repeat this step with the rest of the wafers alternating between white chocolate covered wafers and bittersweet coated wafers. Optional:
  6. Garnish with berries and fresh mint leaves. Refrigerate.